Apple and Thyme Jelly
Recipe type: Jelly
Cuisine: British
  • 2.75kg (6lb) cooking apples
  • 3 Lemons
  • Sugar
  • 12 sprigs of fresh thyme
  1. Wash the apples, remove bruised and bad sections, and roughly chop them.
  2. Strip the thyme leaves from the twigs.
  3. Put the cut apples into a preserving pan or large saucepan, and add just enough water to cover them.
  4. Add the juice from the lemons, and half the thyme, then bring to the boil.
  5. Boil until the apples are soft, but not a pulp.
  6. Pour the apple mix into a jelly bag or muslin bag, and leave overnight to drip in to a bowl. DO NOT squeeze as this will make the juice cloudy.
  7. Throw away the dried pulp (compost it if possible) and measure the liquid you have collected.
  8. To every 600ml (1 pint) of liquid, add 450g (1lb) of sugar.
  9. Place the liquid and sugar into a preserving pan and bring to the boil, stirring constantly to ensure that the sugar dissolves.
  10. Boil rapidly until a sample sets.
  11. Add the remaining thyme and stir well.
  12. Allow to cool slightly, then pour into prepared jars
Recipe by Jam Recipes at